Tortilla Española

Ingredients

• 2 pcs Potato
• 1 pcs Onion
• 4 pcs Egg
• 180 ml Extra Virgin Olive Oil
• 1.5 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 1 tbsp Parsley
• 1 pcs Lemon

Method

1. Thinly slice {potato} and {onion} so they cook evenly and meld into a silky filling.
2. Heat {extra_virgin_olive_oil} in a medium nonstick skillet over medium-low heat. Add {potato}, {onion}, and {kosher_salt}, then cook gently until the {potato} is fully tender and the {onion} is soft and sweet without much color.
3. Crack {egg} into a bowl, add a pinch of {kosher_salt} and {black_pepper}, and beat until fully blended and lightly frothy.
4. Drain the tender {potato} and {onion}, reserving some {extra_virgin_olive_oil}. Fold the warm vegetables into {egg} and let the mixture sit briefly so the {potato} absorbs the egg for a custardy center.
5. Return a little reserved {extra_virgin_olive_oil} to the skillet over medium heat. Pour in the egg mixture, shake the pan, and cook until the edges set and the center is softly thickened. Invert carefully, then cook the second side until just set and golden.
6. Slide the tortilla onto a plate and rest briefly so the center settles. Finish with {parsley}, a light squeeze of {lemon}, and a final pinch of {kosher_salt}.